I used a ripe cantalope, but you could try watermelon or honeydew for this simple melon-champagne sip. Sparkling wine, Prosecca and Asti Spumonti work better than dry champane, if you prefer a touch of sweetness.


Purried ripe catalope
Sparkling wine.


Pour about half a glass of catalope purée in a champagne flute.
Top with half a glass of bubbly.
Optional garnish- -frozen blueberries.
I substituted frozen cranberries with festive results.

This makes a unique, colorful and tasty brunch drink when serving sweet or savory dishes.


Brenda C. Hill
International Food Wine & Travel Writers Association
Books By Hills Success Log Where & What in the World Blog

Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book Awards, “$uccess, Your Path to a Successful Book”